A very famous Himachali cuisine served in almost all restaurants, its thick yogurt based gravy made out of white or black chick peas. Channa Madra is preferably eaten with rice or white bread.
These are made of very thin paste of wheat flour and are eaten with dal and ghee or kheer. When in Shimla, must try this native dish.
Very famous in upper Shimla hills, it is a thick fermented Roti of wheat flour with paste of opium seeds (afimdana) mixed with either Gur or salt which makes it taste absolutely delicious. It is always taken with homemade pure ghee.
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